How to Cook Jerusalem Artichokes If you’ve found Sunchokes (also called Jerusalem Artichokes) at a farmers market, in a CSA box, or on a restaurant menu, you might be curious how to cook them. These knobby tubers are versatile and easy to work with once you know what to look for and how to prepare … Read more

The secret to a memorable Thanksgiving is not just the turkey but a spread of outstanding side dishes. Below you’ll find a curated collection of favorite sides—cozy casseroles, bright salads, roasted vegetables, and breads that vanish first. These recipes emphasize fall flavors, are make-ahead friendly, and are dependable whether you’re hosting a crowd or bringing … Read more

What is a Papaya? Papaya is a large tropical fruit that botanically belongs to the berry family. It is widely cultivated across tropical regions. The two most common varieties are Mexican and Hawaiian papayas. Hawaiian papayas, which typically weigh about one pound, are the ones most often found in supermarkets. Much larger specimens—sometimes weighing up … Read more

Maple syrup isn’t only for pancakes. From baking and dressings to glazes, marinades, and roasted vegetables, maple syrup adds warmth, complexity, and a subtle caramel note to both sweet and savory dishes. Below are practical ways to use real maple syrup throughout your cooking. What’s In This Post? How to Use Maple Syrup (Beyond Pancakes … Read more

Pressing tofu to remove excess moisture helps it brown and crisp, producing a firmer, chewier texture that many people prefer. Even extra-firm tofu is sold packed in water and can be soft straight from the package. For stir-fries and pan-seared dishes, removing that water allows the tofu to caramelize on the outside, creating a pleasant … Read more

Miso is an ingredient that lifts dishes with a single spoonful. Salty, savory, and comforting, it concentrates umami in a way few pantry staples can. The key is using it thoughtfully: too much heat can dull or make the paste bitter. Learn the basic rules (top one: never boil miso) and you’ll find it simple … Read more

Baking a pie or tart can feel intimidating, especially when you imagine tackling pastry. With cold ingredients, a gentle touch, some patience, and a straightforward seasonal filling, making a galette is much easier than it looks. Read the instructions below, then try a simple recipe like Yellow Plum and Crystallized Ginger Galette when you’re ready. … Read more

Although peeled, cubed butternut squash is convenient, it usually costs more per pound than a whole squash. Its tough, butterscotch-colored skin and unusual shape can intimidate home cooks — but preparing butternut squash at home is straightforward once you know the steps. Turning that bulbous vegetable into even cubes or slices is simple and economical, … Read more

The sizzle of latkes, the savory aroma of brisket braising in the oven, and the warm fragrance of noodle kugel fresh from the oven—these dishes have long anchored our Jewish holidays, but they belong in everyday life too. My children ask for latkes in the middle of summer, and a slow-braised brisket on a chilly … Read more

You may think you know parsnips — what they are and how to use them — or you may not. This guide will make it simple and useful. What Are Parsnips? Parsnips are a root vegetable closely related to carrots and parsley. They have a similar shape to carrots but a paler, creamy yellow-beige color … Read more